Popcorn

Put a thin layer of oil in a large, lidded pan over medium heat and add enough kernels to cover the base in one layer. When they start popping, shake the pan occasionally; take it off the heat when the pops are about two seconds apart, usually after a few minutes.

Use a hot-air popcorn maker, following its instructions. You can also microwave plain kernels in a large microwave-safe bowl with a vented lid; stop when the pops slow to about two seconds apart, and take care when lifting the hot lid.

Season it while it is still warm. For dry seasonings, use finely ground salt or spices; a light mist of oil or melted butter helps them cling without soaking the popcorn.

Keep popped popcorn in an airtight container once it has cooled. Moisture makes it go stale and chewy, so do not seal it while warm; unpopped kernels also keep best in an airtight container in a cool, dry cupboard.

Spread it in a single layer on a baking tray and warm it at 120 °C for about five minutes, then let it cool briefly. Watch closely, especially if it has butter or sugar on it, as toppings can scorch.

Each kernel has a hard outer hull and a small amount of water inside. Heating turns that water to steam; pressure builds until the hull splits and the starchy centre expands and sets into the familiar fluffy shape.

Plain or lightly seasoned popcorn works well as a crunchy topping for soup, or alongside a film-night spread. For a sweet snack, toss it with melted chocolate or make it into caramel popcorn; add sticky coatings just before serving to keep it crisp.